KDU College hosts workshop for SPM students

Gopeng Camp Outing Enables Design Students to Think Out of the Box through Creativity

Behold the 'Atlantis'!

Ensuring the cleanliness of rivers and lakes has always been a riddling problem to nations all over the world. 

Something worth knowing...

Source: 

http://www.wwf.org.my/media_and_information/learning_sharing/freshwater_main/

Alarming, isn't it? What's even scarier is the fact that about 2 million tonnes of waste are dumped into rivers, lakes and streams everyday. 

Source: Executive Summary UN World Water Development Report (www.wateryear2003.org/en) 

As such, when the Mechanical Engineering Technical Division (METD) of The Institution of Engineers Malaysia held a Lake Clean-Up Machine Design Competition,  it spurred two of our Engineering Lecturers-In-Charge, Dr. Lee Chong Yew and Mr. Mason Chua together with our students, Muthu Raman Sethu (3rd year Northumbria University programme), Stanley Wong Hau Siang (Northumbria University programme graduate) and Tan Kin Sun (2nd year diploma student) to participate and design a machine that would benefit our environment. 

KDU Campus Newsletter 2010 - Issue 5/2010

To look up e-copies of the newsletters, here's a quick link.
http://www.kdu.edu.my/campus-life/newsletter.html

Halloween Night at Section 13 Campus

International Chefs Day

Written by: Ann Teoh

This event was facilitated by Datin Puteri Julie
(4th from right) with Events Management students

“It’s just so amazing to receive job offers from chefs while I was doing my part for charity at International Chefs Day at Tropicana City Mall!” exclaimed Nuril Karim, a KDU Hospitality and Management student who is majoring in Events Management. “My classmates and I, under the guidance of our lecturer, Datin Puteri Julie, have set up several booths at the Mall on 21st October. We were putting into practice what we have learned about managing food waste. Instead of discarding leftovers, old fruit and vegetables, we had turned them into vegetarian potato dumplings, mango chutney and chicken stew. The food was very well received by shoppers, who could exchange their shopping receipts for food! Since Tropicana City Mall has many restaurants, I was asked by several whether I would work with them! That was the surprise, although this project was started with the aim of being socially and environmentally responsible.”

Chef Kenneth Kam (left) ensured that the set-up is fine.

Food items recycled to make potato dumplings.